Another Chicken and Vegetable Bone Broth

These could be the most colorful ingredients I've ever used when making bone broths. I can't say it's more flavorful, but I don't usually season mine much at the broth making stage, but I know it's packed with good things. I'd rather keep it neutral, in case I give some to my pup, Oliver, and season it when using it in a recipe. Garlic is shown, but since dogs are sensitive to that, I omitted it.

For this bone broth, I used the carcass of an Amish chicken I previously roasted, then froze. I also bought 6 chicken leg-thigh quarters in the rotisserie section of Costco. After freezing the meat in 8oz. packages, I put all the skin, bones, and tendons in my 6 quart pot with the previously frozen chicken, bay leaves and lots of assorted vegetables.

Season it, light or heavy, depending on your preferences and also determined by who will be consuming it. This time I used a little dry parsley, lemon pepper and 4 bay leaves. Add 1/4c white or apple cider vinegar then fill the pot to within an inch of the top. Heat over medium heat initially. When it comes to a low simmer, reduce heat, cover and simmer, at a low bubble for 4 hours, stirring occasionally.

Cool slightly, then scoop out all the solids. I kept the green beans and carrots and celery hearts for a picnic-on-the-floor for Oliver and I 🐶 🧓🏻. Strain the remaining broth through progressively smaller mesh strainers. After several strainings, pour it through a cloth lined strainer to create the purest, clearest bone broth. Chill it for 12 hours.

This broth gelled nicely! Scrape the ssolidified fat off the top. I used it this time, with butter, to make a golden roux to help thicken a soup.

This time I used 6c in a big pot of soup and only had 1 quart remaining. I heated it to just below boiling, then poured it into a clean quart jar and sealed it with a lid and screw on ring. It self-sealed with a loud ..>PING<.. just after taking this picture.

I'll store this in the 'fridge and use it in the next couple months. Making bone broth is a lot of work, but it's worth it for the health benefits. . .Lin